Beyond the Burger with Morton's


by Raeshika Jones

CHARLOTTE, NC: Chef Kevin Tritten of Morton's The Steakhouse shows three options for dressing up the traditional burger slider.


Smokey Bacon Burger

Yield: 4 Burgers

2 Lb Ground Chuck

8 Slices Applewood Smoked Bacon

2 Tbs Kosher Salt & Pepper Blend

4 Slices Smoked Cheddar

4 Brioche Buns

2 Cups Shredded Iceburg Lettuce

4 Slices Beefsteak Tomatoes

  1. Cook 4 slices of the applewood smoked bacon to a soft texture then mince.

  2. Cook the other 4 slices of applewood smoked bacon to crispy then mince.

  3. Mix the cooked bacon with the ground beef and divide into 4 patties.

  4. Season the patties and grill to order.

  5. Add cheese to patties for melting.

  6. Toast the Brioche Buns.

  7. Top the Burgers with the Shredded Lettuce and Tomato.

  8. Enjoy!

Poblano Burger

Yield: 4 Burgers

2.5 Lb Ground Chuck

4 Poblano Peppers

4 Slices Pepper Jack Cheese

4 Brioche Buns

1 Lime

2 Cups Shredded Green & Red Cabbage

2 Tbs Kosher Salt & Pepper Blend

  1. Char the skins of the peppers on the grill then place on a plate and wrap with saran wrap.

  2. After ten minutes, remove the skin from the peppers and cut into strips.

  3. Divide the meat into 4 burgers, season with salt & pepper, then grill to order.

  4. While the cheese is melting on the burger, toast the buns.

  5. Top burger with roasted chili’s, cabbage, and a squeeze of lime juice.

  6. Enjoy!

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